In the ’80s, sangria’s reputation took a nosedive when it came to be known as a syrupy-sweet wine sold in green bottles with a toreador deftly skirting a charging bull on the label. But if you go to Spain, you’ll quickly realize that real sangria isn’t a sugary liquid confection, but a fruity, icy cold drink that goes down easily, especially when the temperature outside is soaring. This simple-to-make sorbet turns sangria into a frozen dessert that’s even more refreshing than it is as a beverage. And that’s no bull.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
Preparation
Step 1
In a medium saucepan, warm the sugar and water, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl, add the red wine, orange or tangerine juice, orange-flavored liqueur, and orange zest. Cover and refrigerate until thoroughly chilled.
Step 2
Freeze in an ice cream machine according to the manufacturer’s instructions.
Serving
Step 3
The ideal summertime accompaniment is lightly sweetened slices of peaches or nectarines with a few berries tossed in the mix. In the winter, use orange and grapefruit segments.
